Pumpkin Rugelach with Sage Walnuts
Ingredients
- 2 sticks unsalted butter
- 8 ounces cream cheese
- 2 cups flour
- 1 teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
- 1/4 cup fresh sage leaves, chopped finely
- 2 large shallots, finely chopped (about 1/2 cup)
- 1/4 teaspoon aleppo or chile flakes
- 1 cup pure pumpkin puree (or squash or sweet potato puree)
- 2 healthy pinches kosher salt
- freshly ground black pepper
- 1/2 cup walnuts, finely chopped
- 1 egg
- 1 teaspoon water
- flaky sea salt or finely shredded parmesan, for sprinkling
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